Thick, creamy, filling and hearty, Creamy Vegetable and Flanken Soup is going to become your favorite comfort food!
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group.
This soup was going to be a simple parve (meatless) vegetable soup one day when I was craving something warm and comforting, now that the cold weather is upon us.
So I was in the grocery store, roaming the produce aisles, hoping for some inspiration. And it struck, in the form of a creamy vegetable and flanken soup. Not parve, not super quick cooking, but oh-my-gosh delicious. The idea that I had here, which worked out so splendidly, was to cook my vegetable soup with beef bones, for flavor. But then I thought, what if I used bones with meat attached (I chose flanken) and shredded the meat as a tasty textural contrast to the creamy soup. Awesome, right? I thought so!
This soup is now on my sukkos menu, and I know you guys want it on yours too. It freezes nicely, so you can make it ahead for second days, and it feeds a crowd, so if you don’t have a crowd, just freeze half for another time. What more could you ask for on a cold sukkos night than a delicious bowl of hearty soup?!
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and deals and more!
Click here to signup.
- 2 Tablespoons oil
- 2 onions, peeled and cut in large chunks
- 2 carrots, peeled and cut in large chunks
- 6 stalks celery, cut in approximately 1 inch pieces
- 8-10 ounces mushrooms, white or cremini both work
- 2 zucchini, cut in large chunks (peeling optional - I left it)
- 16 ounces frozen broccoli (cuts okay)
- 2 sweet potato, peeled and cut in large chunks
- 1-2 lb flanken - bone in!
- 1 handful fresh parsley
- water to cover, about 12-15 cups
- 2-3 teaspoons kosher salt, plus more, to taste
- black pepper, plus more, to taste
- Heat oil in large pot over medium heat, Add onions and cook for about 5 minutes, stirring occasionally, until translucent.
- Add carrot, celery, mushrooms, zucchini and broccoli, and sweet potato, and saute for about 10-15 minutes. The longer it cooks now, the better the flavor will be.
- Place the flanken in a net bag, and the parsley in another net bag. Add to pot then add water to cover. Add salt.
- Cover the pot and bring to a boil, then reduce flame to a simmer.
- Cook on low for at least 5 hours, up to overnight. The longer the soup cooks, the better the flavor will be. Add water, as needed, as it boils down.
- Once cooked, remove the net bags with the flanken and set aside. Discard parsley.
- Use an immersion blender to puree the soup until completely smooth. Add salt and pepper to taste.
- Meanwhile, open the net bag with the flanken in it, remove the meat from the bones and shred.
- To serve, either mix the shredded meat into the soup, or place on top of the soup just before serving.
If you liked this recipe, you’ll also love:
Meatball Stuffed Matzo Balls in Creamy Tomato Soup
Tools Needed for This Recipe:
—-
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something
——-
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
——-
Thanks guys for stopping by! Have a great yom tov, then come back on Chol Hamoed for a fantastic new recipe! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
What size pot do you use for this?
Don’t know off hand how many quarts but you definitely want one that’s quite large.
Do I have to use the mushrooms? No one in a fan in my house ..
You can skip.
Can this be cooked in a crock pot?
Sure
how would you go about doing this?
My mother used to make a split pea and barley soup mix with flanken. She removed the flanken when the soup was done and served it on the side with horseradish.
My absolute favorite.
Can I purre it before shabbos starts and leave it on the stove on low overnight on shabbos?
I’m not sure about cooking it overnight…if you do, make sure you have plenty of water so it doesn’t burn.
Has anyone made it without the parsley? Is it a must?
Mine looks very watery after I pureed it.anything I can do now to make it thicker?
Let it simmer for a bit.
Does it have a strong broccoli taste if it does can the broccoli be left out?
It looks so yummy! But can I skip broccoli? It has a strong flavor and my kids don’t like its taste.
Would be this work with any cut of meat?
Any way I can make this in less than 5 hours???
You can cut down the cooking time, but the soup won’t be nearly as rich and delicious! Longer cooking = more flavor.
This looks delicious. I do not have a net cooking bag though and it wont come in time on Amazon. Can I put it in without the bag?
You can, but you need to make sure to really fish out all of the meat, especially bones and any other bits that aren’t edible or they’ll get blended into the soup.